These toasted coconut pumpkin hazelnut muffins using Simple Mills grain free muffin mix are incredibly moist and perfect for fall.
I used to think brownies were made from a box.
Like there was legitimately no other way to make such a thing other than adding eggs and oil.
Of course, I know better now and have made plenty of from scratch brownies like this fudgy paleo skillet brownie in my adult life, but sometimes you just want a prepackaged mix for baked goods for the sake of ease, time and instant gratification.
That’d be great and all except the ingredient list on most is a mile long and you need to break out your elementary school dictionary to pronounce half the stuff.
I’m not really into that.
Simple Mills makes real ingredient, grain free muffin and bread mixes made with almond flour for those times when you want something fresh out of the oven but you’re not really in the mood to raid the pantry and get flour all over the counter top.
They sent me a few to try out and of course I went with the pumpkin muffin mix.
I mean, is there even another choice in October?
All that’s needed to take this from mix to muffins is eggs, oil (or butter) and water. I put my own little spin on these perfectly moist muffins though with some toasted coconut and hazelnuts.
It worked perfectly and they came out with just the right amount of crunch I like in my muffins.
The best part?
They were in the oven in all of five minutes, even with my additions.
Besides being grain free, Simple Mills mixes are also free of refined sugars, low glycemic index, paleo-friendly, non-GMO and gluten, soy, corn and dairy free.
Basically, they should work for everyone out there!
You can find Simple Mills on Amazon.
Toasted Coconut Pumpkin Hazelnut Muffins
- 1 bag Simple Mills pumpkin almond flour muffin mix
- 2 eggs
- 1 tablespoon oil, I used coconut oil
- 3/4 cup water
- 1/3 cup unsweetened coconut flakes
- 1/4 cup chopped hazelnuts
- Preheat oven to 350 degrees and grease a muffin tin with baking spray.
- Place coconut and hazelnuts in a small non-stick skillet and toast over medium heat for 3 minutes until the coconut starts to turn golden. Remove from heat.
- Mix together the muffin mix, eggs, oil and water in a medium bowl.
- Fold in the toasted coconut and hazelnuts, leaving a little of the coconut behind for topping.
- Spoon mixture into the muffin tins about 3/4 of the way.
- Sprinkle some leftover coconut on top of the muffins and bake for 20 minutes.
- Remove from oven, let cool 5 minutes before transferring to a cooling rack.
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post is sponsored by Simple Mills. All content and opinions are my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.